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Recipe of the Week: May 8-Macaroni Salad

Macaroni salad, as we Americans know it today, descends from a long line of purposely dressed macaroni dishes, both hot and cold. Dressings (oil/vinegar, mayonnaise, cream sauces) and additions (vegetables, herbs, spices) varied according to culture and cuisine. In early 20th century we begin to find recipes for macaroni salad in American cookbooks. These were typically dressed with mayonnaise and served in cold molded presentations. Think: perfect domes of chilled macaroni salad served as "sides" in diners & delis.

It is often served as an accompaniment to barbecues or other picnic style entrees. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions and celery, sometimes green peppers, pimientos, peas or other vegetables. Canned tuna is also a very popular ingredient.

In the state of Hawaii, along with a scoop of rice, a scoop of macaroni salad is often served with plate lunches. Locals in Hawaii often refer to macaroni salad as "mac sal" or "mac salad". The salad itself is usually just elbow macaroni and a heaping portion of mayonnaise.

In a large bowl flake the tuna with a fork. Add the lemon juice, thyme, and salt and pepper to taste. Add the onion, celery, parsley, and macaroni . Combine. Add the egg. Stir. Add enough Miracle whip for the salad to be wet. No one likes this salad dry, so do not be stingy. Lastly add the peas, and gently fold in so you don't mush them.

This recipe can be doubled, tripled, and so on very easily. In fact I never make less than a double batch. One varition of this, if you hate miracle whip is too use Hellmans Mayo. It is still good, but the Miracle Whip makes it fantastic. If I make the mayo based one, Iadd a little chopped green olives for a little salty punch. Or if you prefer a sweeter version add piccailli relish to taste.

In a large bowl flake the tuna with a fork. Add the lemon juice, thyme, and salt and pepper to taste. Add the onion, celery, parsley, and macaroni . Combine. Add the egg. Stir. Add enough Miracle whip for the salad to be wet. No one likes this salad dry, so do not be stingy. Lastly add the peas, and gently fold in so you don't mush them.

This recipe can be doubled, tripled, and so on very easily. In fact I never make less than a double batch. One varition of this, if you hate miracle whip is too use Hellmans Mayo. It is still good, but the Miracle Whip makes it fantastic. If I make the mayo based one, Iadd a little chopped green olives for a little salty punch. Or if you prefer a sweeter version add piccailli relish to taste.

Send me email updates about messages I've received on the site and the latest news from The CafeMom Team.
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